Micro Greens, Avocado and Strawberries

Micro greens are sprouting up everywhere (pardon the pun) from local farmers’ markets to specialized food shops. What are they, you ask? Think of tiny seedlings bursting into young greens from vegetables and herbs.

Micro greens are typically one-inch to two-inches in height. Although little in size, they tout an intense flavor but not as strong as mature greens and herbs. In restaurants you’ll notice them as a garnish on food. Are micro greens the same as sprouts? Nope, they are grown in soil whereas sprouts are produced entirely in water.

Saturday’s are market days for us. We enjoy the weekly visit, chat to the vendors, and marvel at the talent the farmers’ markets bring to our area. I bought micro greens from one of our favorite vendors, Off Beet Farm, in the Aldnerney Landing Farmers’ Market. Jamie and Sarah are sweethearts. They have their ‘day’ job but their love is with their one acre farm and on the weekend you’ll find them selling what they have been growing…even in the dead of winter their greenhouse churns out micro greens, mushrooms, and salad greens. Jamie and Sarah are eager to share their farming stories with anyone who listens and we love hearing about their triumphs and teething problems associated with a farm that’s under two years old.

In a bowl, add shaved asparagus and a splash of white balsamic vinegar. Gently toss to combine and season. Let this sit a few minutes while you prepare the strawberries, tomatoes, garlic, and avocado.

To plate, add a handful of micro greens and lightly drizzle with olive oil. Gently toss to combine. Begin building the salad by placing a mound of shaved asparagus on top of the micro greens followed by strawberries, avocado, tomatoes and minced garlic. Add a splash of olive oil, drizzle white balsamic vinegar and season with sea salt and pepper.

The Culinary Chase’s Note: A light and fresh salad that needs only a whisper of oil and vinegar to make it shine . Enjoy!

Micro greens are typically one-inch to two-inches in height. Although little in size, they pack an intense flavor but not as strong as mature greens and herbs. In restaurants you’ll notice them as a garnish on food. Are micro greens the same as sprouts? Nope, they are grown in soil whereas sprouts are produced entirely in water.

Author: The Culinary Chase

Recipe type: salad

Serves: 2

Ingredients

2 generous handfuls of micro greens

2 to 3 asparagus spears, shaved (use a mandoline or vegetable peeler)

handful of grape tomatoes, quartered

½ an avocado, sliced

4 to 6 strawberries, quartered

1 small clove of garlic, minced

sea salt and freshly ground black pepper

extra-virgin olive oil

white balsamic vinegar

Instructions

In a bowl, add shaved asparagus and a splash of white balsamic vinegar. Gently toss to combine and season. Let this sit a few minutes while you prepare the strawberries, tomatoes, garlic, and avocado.

To plate, add a handful of micro greens and lightly drizzle with olive oil. Gently toss to combine. Begin building the salad by placing a mound of shaved asparagus on top of the micro greens followed by strawberries, avocado, tomatoes and minced garlic. Add a splash of olive oil, drizzle white balsamic vinegar and season with sea salt and pepper.

Notes

The Culinary Chase’s Note: A light and fresh salad that needs only a whisper of oil and vinegar to make it shine . Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

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